NZQA registered unit standard
Title
Evaluate Wine
Level
4
Purpose
22912 version 3
Page 1 of 3
Credits
4
This unit standard is for people who are required to apply
specialist knowledge of industry techniques in the evaluation of
alcoholic beverages.
People credited with this unit standard are able to: perform a
sensory evaluation of wine; and read and interpret labels on
wine.
Classification
Hospitality > Food and Beverage Service
Available grade
Achieved
Explanatory notes
1
Definition
Establishment requirements – any policy, procedure, process or agreed requirement,
either written or oral, that is made known to the candidate prior to assessment
against this unit standard.
2
Legislation to be complied with includes but is not limited to –Sale and Supply of
Alcohol Act 2012, Wine Act 2003
3
Evidence for the practical components of this unit standard must either be gathered
in the workplace or in a realistic environment where the candidate has to produce
product or similar for customers who have the same expectations for quality and
timeliness as a paying customer.
Outcomes and evidence requirements
Outcome 1
Perform a sensory evaluation of wine.
Range
evidence is required of sensory evaluation on a minimum of three different white
grape varieties, three different red grape varieties, one sparkling wine, one
dessert wine, one rose.
Evidence requirements
1.1
The process of wine evaluation is identified in terms of its key components.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2014
NZQA registered unit standard
22912 version 3
Page 2 of 3
key components include but are not limited to – characteristics and
design of tasting glass, tasting environment, components of wine,
condition, clarity, bouquet, temperature;
taste includes but is not limited to – palatal structure and flavour,
sweetness;
methods include but are not limited to – formal evaluation and
judging.
Range
1.2
The characteristics of the wine are identified in terms of grape variety, sight,
smell and taste.
1.3
Any basic faults in wine are detected for faulty and contaminated corks,
oxidation, or excess sulphur dioxide.
Outcome 2
Read and interpret labels on wines.
Range
information on labels may include but is not limited to – volume, appellation,
minimum alcohol, level of sweetness/ripeness, grape variety, vintage, country of
origin, estate bottle (produce), additives.
Evidence requirements
2.1
Labels are read and interpreted in terms of the labelling system and wine
legislation requirements.
2.2
Terminology on labels is pronounced in accordance with establishment
requirements.
Planned review date
31 December 2019
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
25 July 2006
31 December 2014
Review
2
12 December 2008
31 December 2017
Review
3
20 February 2014
N/A
Consent and Moderation Requirements (CMR) reference
0112
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2014
NZQA registered unit standard
22912 version 3
Page 3 of 3
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
Comments on this unit standard
Please contact ServiceIQ at qualifications@serviceiq.org.nz if you wish to suggest
changes to the content of this unit standard.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2014